White Bean Hummus with Creamy Feta, Lemon and Parsley on Bruschetta, Topped with Super Dukkah Crumble
400g can butterbeans or cannellini beans, drained and rinsed
1 dessertspoon tahini
1 large garlic clove, chopped
2 dessertspoons lemon juice
1 rounded teaspoon cumin (best fresh ground)
¼ teaspoon chilli flakes
2 dessertspoons good quality olive oil
100-170 grams barrel aged feta cheese
1-2 tablespoons flat parsley
Sourdough baguette cut in thin slices
1 clove garlic
Good quality olive oil
Super dukkah crumble
Low GI: Go easy on the bread.
Gluten Free: Use GF bread.
Diabetic Friendly: Go easy on the bread.
To make hummus: Drain beans and rinse. Place in blender along with tahini, garlic, lemon juice, cumin, chilli flakes. Pulse for a few seconds then add oil and blend to a smooth paste.
Crumble in feta and flat parsley, gently pulse till smooth. Season to taste and add more lemon juice or garlic if needed. Add a little water or stock from the cooked beans for a smoother, thinner consistency. Transfer to bowl and drizzle with olive oil.
To make the bruschetta, rub slices of sourdough baguette with garlic clove and drizzle with a little olive oil. Toast or char-grill sourdough until golden or charred.
To serve, place bruschetta on a nice serving plate. Top with hummus and sprinkle with dukkah.
Lovely as a starter, canapé or light lunch, or as part of a mezze plate.